Name: Baked cod with roasted potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 10 oz Atlantic cod fillet, patted dry, 1-inch thick; 6 oz Yukon Gold potatoes, cut into 1/2-inch wedges; 2 oz kale, stemmed and torn into bite-sized pieces; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

415 calories

Protein: 51g; 47% of calories
Carbs: 33g; 30% of calories
Fat: 12g; 24% of calories

Ingredients

8 items

10 oz Atlantic cod fillet, patted dry, 1-inch thick
6 oz Yukon Gold potatoes, cut into 1/2-inch wedges
2 oz kale, stemmed and torn into bite-sized pieces
2 tsp extra virgin olive oil
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tsp lemon juice

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half the pepper. Spread them in a single layer. Roast for 20 to 25 minutes, flipping once halfway, until the edges are golden and a fork pierces them with little resistance.
While the potatoes roast, toss the kale in a bowl with the remaining olive oil, garlic, and a pinch of the salt. Season the cod fillet with the remaining salt and pepper.
Move the roasted potatoes to one side of the pan. Place the cod on the empty side. Bake for 6 minutes. Done when 145°F in the thickest part.
Nestle the seasoned kale onto the pan around the potatoes. Bake until the fish is opaque and flakes easily with a fork, and the kale is tender and slightly crisp at the edges, about 6 to 8 minutes more. Done when fish flakes easily with a fork, 145°F.
Drizzle the lemon juice over the fish and serve with the potatoes and kale.

Nutrition

Ingredients

Instructions

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